@raisingfoxess: HONEY CHIPOTLE CHICKEN TACOS 🌮✨️ Ingredients: 2 lbs boneless, skinless chicken thighs 1 chipotle pepper in adobo, minced 2 tbsp adobo sauce (from the same can) ¼ cup honey 2 tbsp lime juice 2 cloves garlic, minced ½ cup chicken bone broth 1 tsp coconut aminos (or soy sauce) 1 tsp Dijon mustard 1 tsp tomato paste ½ tsp paprika 1 tsp salt Queso Ingredients (or grab this storebought option) 1 cup milk (I love Fairlife for extra protein) 1 tbsp cornstarch ¾ cup shredded sharp cheddar cheese ¼ cup plain Greek yogurt 2 tbsp nutritional yeast ½ tsp each: paprika, garlic powder, salt (plus more to taste) Easy Guacamole: Combine 2 ripe avocados, 2 tbsp lime juice, 1 tsp garlic powder, 2 tbsp finely diced red onion, 1–2 tablespoons chopped fresh cilantro (optional), ¼ teaspoon salt (add more to taste), ⅛ teaspoon black pepper Combine chicken, chipotle peppers, adobo sauce, honey, lime juice, garlic, broth, coconut aminos, Dijon, tomato paste, paprika, and salt – all in the slow cooker. Stir to coat evenly. Cook on LOW for 4–6 hours or HIGH for 3–4 hours. Transfer chicken to a bowl and shred with two forks. Add a splash of vinegar or lime into the sauce, then return chicken to the slow cooker and toss to coat. To make the queso: whisk milk and cornstarch in a saucepan until smooth. Heat over medium, whisking until it thickens (3–4 minutes), then add cheeses, garlic powder, paprika, and salt. Stir until smooth. Remove from heat and stir in Greek yogurt and nutritional yeast. Load chicken into tortillas and top with avocado or guacaole and queso and enjoy ✨

Jen Fox

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Region: US

Thursday 13 November 2025 21:57:48 GMT